Slowly Roasted Red Onions with Honey and Balsamic Vinegar

Nothing spells comfort food more than slow roasted dishes. The aromas gently waft through the house. I love onions that have been slowly cooked to bring out their sweet taste. Tonight's dinner is a slowly roasted shoulder of lamb so these will make a perfect accompaniment.

Slowly Roasted Red Onions with Honey and Balsamic Vinegar
6 medium red onions, peeled
1/2 cup water
1 tablespoon honey
2 tablespoons balsamic vinegar
a few sprigs of fresh thyme
6 teaspoons of butter
salt and freshly ground black pepper.
Method
Cut a thin slice from the bottom of each onion so that they will stand in the pan. Place in a casserole pan and pour the water around them. Drizzle the onions with honey and vinegar and sprinkle over the thyme. Top each onion with a teaspoon of butter and season to taste with salt and pepper. Cover and bake in a slow 150c oven for 11/2 hours. Remove the lid and cook for a further 45 minutes. Basting a few times during the process. Remove the thyme and serve in a warm bowl, drizzle over remaining juices.